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I'd like to know if there's a better cover for my 22" WSM? My current cover came with it, and have had it for 3 years and feels like it has shrunk, and putting it back on was very difficult, should I be putting some chemical on the cover to prevent this?

Yum...I keep seeing that knife most everybody uses for carving/slicing their brisket, yet can't seem to find one, so, went and bought a $60 carving set from Bed, Bath, and Beyond. Where are they purchased from restaurant supply shops?

Think it depends on what you start with in the chimney. I usually go half chimney, but should most likely go 1/2 of that or just do 20 coals.

Cooking top grate, fat up, it started at 210 for the 10hrs of charcoal, then at last 7hrs it ranged between 250-285ish with vents closed, I think this is where it happened cause I didn't think about the water bowl refill, this is my first brisket cook of the year and first with a newborn, so my...

Ok, I may do one down next time, seems to be a trend in answers

I did have water in the beginning of smoke but do remember now not refilling it.

I've had this happen to me twice now where the bottom of the brisket would become dried out like jerky and take up a 1/4" to 1/2" of meat. Now has anyone else had this issue and could recommend a fix to prevent this in the future? I'm thinking I just need to shorten my cooks, this last one was...

Thank You he is one heck of little dude.

I'm nawing on the left overs at my desk today. BTW this my 4 month old Neil Ryker Cosby

I wish I was able to enjoy it like everyone else did.

Think I should have just shortened the cook to not get the accidental jerky next time.

This weekend I attempted a smoke of the Coffee Cardomom Briskets recipe, along with a charity brisket for a family that lost their dad this past year whom always smoke a brisket fathers day. I did theirs in a Salt Lick Rub style. All in the all the new recipe I heard tasted great, but I'm not...

I'm in preparations for a Fathers Day smoke and am gonna do a Coffee Cardamom Brisket, and have done quite a bit of digging and reading on this target rub, but still have questions for those that have done this cook before and any input in general on this. When cooking this do you have to use...

I found the recipe and was wondering if you basted during this cook or not, cause it seems in the book he just let it cook with the wet rub on it.?

I made the recent discovery after a Smoke, that ended thankfully before the rain, that my thermometer busted during the rain while the smoker was still hot(250*) which also killed my Birthday gift Maverick. Weber sent me a free new one since it died pre warranty. But was wondering has anyone...

Had the same thing happen, when I did my last brisket, and it pored down rain while smoker was still very hot. Think that's what killed it. it now shows 180 in the house. They re registered my smoker and my 26.75 and sent a new one. Has anyone disassembled the thermometer yet to see the inner...

Thanks Bob that helped a lot.

I have been pondering this for a while now, and have dug through the site and a few others and haven't seem to find an answer to this. Now I know the WSM is a "Charcoal" Smoker, but still would like to ask if anyone has attempted or knows anyone that has attempted a wood only cook with the WSM...

I found the book at Barnes Nd Noble flipped through it, looks like a great read, it's not just a cook book it's a family history/restraunt history book. And the brisket is not trimmed and his brisket 101 section is very informative...